Stir Fried Napa

½-1 head napa cabbage

12 oz firm tofu or 1 boneless skinless chicken breast.

1/2 cup vegetable broth or chicken stock

2 Tbsp tamari or soy sauce, divided

1 Tbsp seasoned rice wine vinegar

2 Tbsp sesame oil, divided

1-2 bell pepper, julienned

½ red onion sliced thin

1 Tbsp fresh ginger, minced

2 large garlic cloves, minced

pinch or two red pepper flakes

Salt and pepper to taste

Sesame seeds as garnish

Basmati or jasmine rice, for serving (optional)

Cook rice and set aside.

Cut the tofu into slices and press water out or cut chicken breast into thin slices. In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.

Heat a large wok or large skillet over med. high heat. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu or chicken and stir-fry until golden (cooked through for chicken) about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.

Add 1 tablespoon oil, the garlic and ginger to the wok/skillet and stir-fry until fragrant then add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu/chicken and add sliced onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat.

Serve with rice.